Line Cook - Longmont, CO

The Kitchen Bistro, located in Boulder, is a vibrant community gathering spot known for its seasonal menu and shared plates, all set within a modern, rustic atmosphere. This establishment prides itself on creating an inviting space where friends, family, and community members come together to enjoy thoughtfully prepared meals and drinks. The Kitchen Bistro’s commitment to quality food and service fosters a warm, welcoming environment that emphasizes connection and community spirit. As a restaurant dedicated to progressive and eco-conscious values, it cultivates a team-oriented workplace culture that values respect, positivity, and integrity. This family-friendly setting provides not only a fun and unique dining experience but also offers its employees opportunities for growth and advancement within the company. The role of a Line Cook at The Kitchen Bistro is integral to maintaining the high standards of food preparation and service that define the restaurant’s reputation. The Line Cook is responsible for preparing meals from scratch based on the chef’s precise specifications, ensuring that every dish meets the expectations for quality, portion control, and presentation. This role requires working efficiently in a fast-paced, high-energy kitchen environment while maintaining a positive and professional attitude. Line Cooks assist with essential back-of-house duties, including cleaning, chopping food, setting up and stocking stations, and ensuring compliance with sanitation and safety standards. The successful candidate will be a motivated, adaptable team player with a passion for quality local food and a keen attention to detail. The Kitchen Bistro fosters a supportive, collaborative atmosphere where every team member contributes to an exciting and progressive dining experience. This position is full-time, offering a competitive salary range of $18.00 to $26.00 per hour, plus service fees, along with a comprehensive benefits package. The company also values community involvement, wellness, and employee recognition, making it an excellent place for culinary professionals seeking a rewarding workplace.

• Minimum of 1 year experience cooking on a line
• culinary degree or comparable experience
• ability to work evenings, weekends, and holidays
• must be at least 18 years of age
• capacity to perform physical tasks including lifting up to 50 pounds
• ability to work in hot and cold conditions
• willingness to comply with sanitation and safety standards
• excellent communication skills
• ability to stand for extended periods and perform manual tasks regularly